Pumpkin Pancakes with Honey-Raspberry Syrup

Not a honey lover? Berries, pumpkin, and spices help tame honey’s strong flavor in this satisfying breakfast (or anytime) treat.

6Servings

Ingredients

Honey-Raspberry Syrup

1 lb. frozen raspberries, divided (4 cups)

1/2 cup honey

Pumpkin Pancakes

1 cup all-purpose flour

1 cup whole-wheat flour

11/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. salt

3 large eggs

1/3 cup honey

11/2 cups low-fat milk

1 cup pumpkin puree or canned pumpkin

1/2 tsp. vanilla extract

Preparation

1. To make Honey-Raspberry Syrup: Place 3 cups frozen raspberries and ½ cup water in saucepan. Bring to a boil, cover, and simmer 5 minutes, or until berries are soft. Mash in pan until smooth. Strain berry mixture through sieve into separate saucepan. (You should have 1 to 1¼ cups.) Stir in honey, and return mixture to a boil. Remove from heat, add remaining 1 cup frozen raspberries, and cover to steam and thaw whole raspberries. Set aside.

4. Coat nonstick skillet or griddle with cooking spray, and heat over medium-high heat. Ladle &frac23; cup batter onto skillet for each pancake. Cook 3 minutes, or until bubbles begin to form in center of pancakes. Flip, and cook 2 to 3 minutes more, or until pancakes are browned on both sides. Serve warm with Honey-Raspberry Syrup.

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